ハチャプリ、ヒンカリ、サトシヴィ — ワイン、クルミ、そしてコーカサス地方の超祝祭の伝統。
グルジア料理は黒海とシルクロードの間のコーカサス地方の交差点で生まれ、スープラ、つまりテーブルの端から端まで満席になるトーストマスター（タマダ）が主導する儀式的な饗宴を中心に構成されています。最も輸出されている料理は、チーズがたっぷり入ったパン、ハチャプリです。アジャリア風では、生卵とバターがテーブルで混ぜられ、オープンボートで運ばれてきます。ヒンカリは、スパイスをきかせた肉をひねった小籠包で、スープを先に食べ、皿にちょんまげを残して手で食べるものです。
風味の特徴はこの地域で独特です。ソースに挽いたクルミ（家禽のサツィヴィ、バゼ、ナスのニグジアニ・バドリジャニに巻き込んだスプレッド）、トケマリのサワープラムソース、そして青いフェヌグリーク（ウツホ・スネリ）、乾燥マリーゴールド、コリアンダーをベースにしたスパイスブレンドのクメリ・スネリです。ジョージア西部 - サメグレロとイメレティ - はトウモロコシ (ゴーミ粥、ムチャディパン) とより辛いアジカチリペーストを主食としています。東部では小麦粉のパンとトーンクレイオーブンで焼いた肉が好まれます。
ジョージアはまた、埋設されたクヴェヴリ粘土の器で8,000年にわたってワイン造りが行われてきたと主張しており、これはユネスコの世界遺産に登録されている方法であり、ワインは食文化と切り離せないものである。家庭の料理人は、チャホクビリ (トマトとハーブを添えた鶏肉) などのシチューを新鮮なコリアンダー、タラゴン、紫バジルをひと握り加えて仕上げ、収穫したものをチュルチケラ (クルミを濃厚なブドウ汁に浸したもの) やアジカとトケマリの瓶として保存します。
ハチャプリ
円形のイメルリ、ダブルチーズのメグルリ、卵を乗せたアジャリアのボートなど、地域の形をしたチーズ入りのパン。
ヒンカリ
胡椒をきかせた肉とだし汁を手でひねった餃子で、お皿に残ったこわばった髷を手で食べます。
くるみソース
すりつぶしたクルミは、サトシヴィ、バゼ、バドリジャニのナスロールに厚みを与え、ジョージア料理に独特の豊かでタンニンの深みを与えます。
クメリ・スネリとブルーフェヌグリーク
ブルーフェヌグリーク、乾燥マリーゴールド、コリアンダーの特徴的なスパイス ブレンドが、シチュー、ソース、アジカの味付けに使用されます。
トケマリとアジカ
酸っぱいプラムソースと発酵チリガーリックペースト - 肉、豆、ジャガイモを辛くする 2 つの卓上調味料。
スープラとクヴェヴリのワイン
トーストマスター主導の饗宴と 8,000 年前の粘土の容器でのワイン造りは、ジョージア料理が実際にどのように食べられているかを示しています。
ハンズフリーで料理
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Georgia's most iconic dish — a boat-shaped bread filled with bubbling melted sulguni cheese, topped with a raw egg and a knob of butter. Broken into strips and dipped.
Georgia's deeply fragrant braised chicken — pieces simmered in a tomato and onion sauce with fenugreek, coriander and blue fenugreek, finished with a shower of fresh herbs.
Georgia's hearty flatbread stuffed with spiced kidney beans and fried onions — baked until golden. The earthy, satisfying bread of Racha and Georgian mountain villages.
Georgia's most popular outdoor cooking tradition — chunks of pork neck marinated simply in onion and pomegranate juice, grilled over vine wood coals until charred outside and juicy within.
Georgian walnut and herb balls made from spinach, beetroot or green beans — a stunning mezze classic.
Georgian candle-shaped candy made from grape juice and walnuts — a traditional energy-dense snack.
Georgian spicy braised beef with tomatoes, herbs and a fiery kick from dried chillies.
Georgian spring lamb stew with tarragon, green plums, and herbs — the centrepiece of Easter celebrations.
Georgian bean-stuffed flatbread — a hearty, satisfying cousin of khachapuri filled with spiced kidney beans.
Hand-pleated Georgian dumplings filled with spiced meat broth — eaten by holding the topknot, biting carefully and slurping the soup inside.
Pan-fried chicken bathed in a sauce of milk and an enormous quantity of crushed garlic — Georgia's most extraordinary garlic dish.
Fried aubergine slices rolled around a savoury walnut-garlic-pomegranate filling — Georgia's most iconic vegetarian dish.
Spiced kidney bean stew with walnut, coriander and pomegranate — Georgia's national bean dish, served with cornbread.
Chicken in a thick, spiced walnut sauce with garlic, coriander and saffron — Georgia's iconic Christmas and New Year dish.
Georgia's everyday cornbread — pan-fried until the edges turn crisp and golden while the inside stays dense and tender. The daily bread of Imereti, always served with beans or cheese.
Round, sealed cheese-filled bread with a single slash on top — the everyday khachapuri of central Georgia.
Spatchcocked chicken pressed flat under a weight and pan-fried until impossibly crispy outside, juicy inside — Georgia's signature pressed chicken.
Pork and potatoes pan-fried with onions and peppers — Georgia's most beloved family-style dish, named for its purpose: shared.
String of walnuts dipped repeatedly in thickened grape juice — Georgia's natural candy, traditionally made at autumn harvest.
Charred aubergine and pepper with walnuts, herbs, garlic and pomegranate — a smoky cold mezze for the Georgian feast table.
Boat-shaped Georgian cheese bread crowned with a molten egg yolk and butter — tear the crust, swirl it into the filling, and dip.
Twisted Georgian dumplings holding spiced meat and hot broth — pinch the topknot, sip the soup, eat the rest.
Georgia's beloved cheese boat — pillowy yeasted bread shaped into a vessel, filled with melted sulguni and imeruli cheese, and topped at the table with a raw egg yolk and a knob of butter.
Georgian Market Lemon Herb Rice Bowl brings georgian flavor to a practical rice bowl built with chicken thighs, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Village Smoky Tomato Soup brings georgian flavor to a practical soup built with mushrooms, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Garden Sesame Lime Skillet brings georgian flavor to a practical skillet dinner built with cauliflower, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Harbor Charred Pepper Noodles brings georgian flavor to a practical noodle dish built with rice noodles, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Mountain Green Herb Salad brings georgian flavor to a practical salad built with grilled chicken, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Festival Lemon Herb Flatbread brings georgian flavor to a practical flatbread built with flatbread dough, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Homestyle Smoky Tomato Traybake brings georgian flavor to a practical traybake built with sweet potatoes, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Street Sesame Lime Fritters brings georgian flavor to a practical fritters built with salted fish, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Golden Charred Pepper Breakfast Plate brings georgian flavor to a practical breakfast plate built with beans, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Weeknight Green Herb Dessert brings georgian flavor to a practical dessert built with coconut, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Boat-shaped yeasted bread filled with molten cheese and topped with a raw egg yolk and butter, stirred together at the table.
Hand-twisted dumplings filled with spiced, juicy ground meat and broth, meant to be picked up by the topknot and slurped carefully.
A round, flat yeasted bread stuffed with a filling of tangy Imeretian cheese, baked until golden with a soft, cheesy interior.
Chicken pieces slow-braised with tomatoes, onions and a generous amount of fresh herbs until deeply savory, a beloved Georgian home-cooked dish.
A hearty, tangy beef soup thickened with rice and ground walnuts, spiced with fenugreek and a sour plum sauce called tkemali.
Red kidney beans slow-simmered with onions, walnuts and Georgian spices until thick and richly flavored, often served in individual clay pots.
Walnuts threaded on a string and repeatedly dipped in thickened grape juice paste until coated into a chewy, candle-shaped candy.
Cubed pork and potatoes pan-fried together with onions until crisp and browned, a hearty Georgian family dinner served sizzling.
Blanched spinach or other vegetables finely chopped and bound with ground walnuts, garlic and vinegar into a dense, savory spread.
Poached chicken served cold, coated in a rich, garlicky walnut sauce spiced with marigold and coriander, a classic Georgian New Year dish.
Chunks of marinated pork threaded onto skewers and grilled over open flame or hot coals, a beloved Georgian barbecue tradition.
Eggplant, bell peppers and tomatoes braised together with garlic and herbs into a rich, hearty vegetable stew, a Georgian summer favorite.
Thin fried eggplant slices rolled around a garlicky ground walnut paste, garnished with pomegranate seeds, a beloved cold Georgian starter.
Dense yeasted bread stuffed with heavily spiced ground meat, baked until golden, a specialty from Georgia's mountainous Svaneti region.
Chicken pieces pan-fried until golden, then simmered in an intensely garlicky milk and cream sauce, a beloved dish from Racha, Georgia.
Grape leaves rolled around a spiced rice and ground meat filling, simmered gently and served with a tangy garlic-yogurt sauce.
A stretchy, cheese-laden cornmeal porridge from Georgia's Samegrelo region, stirred until it forms long, elastic cheese strings.
A tangy, garlicky sauce made from sour green or red plums, simmered with herbs, a staple condiment for grilled meats across Georgia.
A dense, cheese-studded cornmeal flatbread from Georgia's mountainous Svaneti region, pan-fried until golden and slightly crisp.
Saffron-tinted rice pilaf layered with lamb, carrots and dried fruit, finished with toasted walnuts and sesame for a Georgian take on plov.
Soft yeasted flatbread stuffed with a spiced, mashed red bean filling, the Georgian relative of khachapuri known as lobiani.
Coarsely ground pork mixed with pomegranate seeds, garlic and Georgian spices, shaped into patties and pan-seared, a home-style take on kupati sausage.
Red kidney beans simmered slowly with walnuts, tomato and coriander, the hearty everyday Georgian bean stew known as lobio.
Eggs poached directly into a bubbling, spicy tomato and pepper sauce, the rustic Georgian skillet dish known as chirbuli.
Thick, smooth cornmeal porridge simmered until spoonable, traditionally served alongside sulguni cheese, a staple from Georgia's western Samegrelo region.
Whole trout baked simply, then served with a rich walnut and pomegranate sauce, a Georgian pairing that balances freshwater fish with the country's iconic nut sauces.
Layers of boiled pasta sheets baked with butter and cheese into a rich, tender casserole, the indulgent Georgian pastry known as achma.
Chopped tomato and cucumber tossed in a tangy walnut and herb dressing, a fresh Georgian side salad that always appears at a supra table.
The rich, peppery broth that fills traditional khinkali dumplings, served here as a soup with mini dumplings simmered directly in the pot.
Chicken pieces simmered slowly in a thick, herb-heavy tomato sauce with garlic and coriander, the classic Georgian stew known as chakhokhbili.
Eggplant, pepper and tomato baked together with garlic and herbs, the hearty Georgian vegetable stew known as ajapsandali, finished under the broiler.
Walnut halves dipped repeatedly in thickened grape juice and hung to dry, forming Georgia's iconic chewy candlestick-shaped candy, churchkhela.
Crisp cornmeal pancakes in the style of Georgian mchadi, pan-fried in butter and served with tangy sour cream.
A hearty Georgian-style bulgur bowl topped with roasted vegetables and a garlicky walnut sauce sweetened with honey.
A garlicky saffron rice pilaf studded with shrimp, inspired by Georgian rice pilafs (plovi) served along the Black Sea coast.
A warming Georgian red lentil soup bowl brightened with lime and a garlicky herb topping, served over rice.
Bell peppers filled with a garlicky walnut and herb mixture, a cold Georgian appetizer style adapted into a full plate.
A rich, layered Georgian cheese casserole built from pasta sheets, melted sulguni-style cheese and a garlicky butter finish.
A juicy spiced beef and pork burger inspired by Georgian kebabi, grilled and served with a sharp onion and herb topping.
A stretchy, garlicky cornmeal pudding in the style of Georgian elarji, made with cheese melted directly into the polenta.
A festive Georgian-style roast chicken plate finished with a spicy garlic sauce, served with rice and fresh herbs.
グルジア料理は、ハチャプリ チーズのパン、ヒンカリのスープ餃子、サトシヴィなどのクルミベースのソース、酸っぱいプラム トケマリ、チャコクビリなどのハーブたっぷりのシチューで知られています。また、トーストマスターが主導する超祝宴の伝統と、ユネスコに認められた 8,000 年前の粘土容器法であるクヴェヴリ ワイン造りでも有名です。
団子を指でこわばったちょんまげの部分で持ち上げます。スープがこぼれてしまうフォークは絶対に使わないでください。側面に小さな穴をかじり、熱いスープをすすり、残りを黒胡椒で味付けして食べます。太いちょんまげは皿の上に残ります。伝統的に、それはあなたが食べた数を数えるのに役立ちます。カトラリーは初心者の間違いとみなされます。
1 つの地域例外を除いて、ほとんどはノーです。東ジョージア料理は香り豊かで、ブルーフェヌグリーク、コリアンダー、マリーゴールド、新鮮なタラゴン、バジルを使用し、ほとんど熱を加えません。サメグレロのような西部地域では、発酵させた赤唐辛子とニンニクのペーストであるアジカが使用されており、そこでの料理は本当に辛い場合があります。ほとんどのテーブルでは、調味料として熱が選択されます。アジカとトケマリは、食べ物の中にではなく、食べ物の横に置かれます。
イメルリ・ハチャプリは最も寛容なスタートです。柔らかいヨーグルトベースの生地に塩漬けチーズミックス（モッツァレラとフェタチーズを加えてイメレチアンチーズに近いもの）を詰めてフライパンで焼きます。チャホクビリ（鶏肉をトマト、玉ねぎ、最後にコリアンダーとバジルで煮込んだもの）は、最も簡単なシチューです。インゲン豆をクルミとハーブと一緒に煮込んだロビオは、ベジタリアン向けの強力なオプションです。
ハチャプリはジョージアのチーズ入りパンで、伝統的に塩漬けしたイメレティアン チーズまたはスルグニ チーズで作られます。イメルリは閉じた円形で、中にチーズが入っています。 Megruli はその上に 2 番目のチーズ層を追加します。アジャルリ（アジャルリ）は、生卵の黄身とバターで仕上げたオープンボートで、テーブルにある溶けたチーズに混ぜて、クラストをちぎってディップして食べます。
